20 minute chicken cutlets charred escarole salad

Author of this recipe: Tennille Eatman

Quick 20-min Chicken Cutlet Escarole Salad | Chicken, escarole, charred veggies, fresh herbs, easy dinner, keto-friendly.

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Ingredients

• - Chicken cutlets
• - Escarole lettuce
• - Cherry tomatoes, halved
• - Red onion, thinly sliced
• - Kalamata olives, pitted
• - Fresh basil leaves
• - Garlic cloves, minced
• - Lemon juice
• - Olive oil
• - Salt
• - Black pepper
• - Honey (optional for added sweetness)
• - Feta cheese cubes (optional for extra flavor)
• Keywords: Chicken cutlets, escarole salad, quick chicken recipes, 20-minute meals, charred vegetables, healthy salads, fresh ingredients, kitchen essentials

Steps

1. ### 20 Minute Chicken Cutlets Charring Escarole Salad Recipe
3. #### Ingredients:
4. - 4 boneless, skinless chicken breasts
5. - 1 large bunch of escarole lettuce (chopped)
6. - 1 small red onion (thinly sliced)
7. - 1/4 cup extra-virgin olive oil
8. - Salt and freshly ground black pepper, to taste
9. - 2 tablespoons fresh lemon juice
10. - 3 cloves garlic (minced)
11. - 1 tablespoon fresh oregano or basil leaves (chopped)
12. - Red pepper flakes (optional, for a spicy kick)
13. - Fresh parsley (for garnish)
15. #### Equipment:
16. - Large non-stick skillet
17. - Tongs
18. - Cutting board and knife
20. ### Step-by-Step Instructions:
22. 1. **Prepare the Chicken:**
23. - Begin by pounding your chicken breasts to an even thickness using a meat mallet or between two pieces of plastic wrap on a cutting board.
24. - Season both sides generously with salt, pepper, and minced garlic.
26. 2. **Cook the Chicken Cutlets:**
27. - Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat.
28. - Place the chicken cutlets in the pan and cook for about 3-4 minutes on each side until they are golden brown and cooked through (internal temperature should reach 165°F).
29. - Remove from the skillet, place on a plate, and cover with aluminum foil to keep warm.
31. 3. **Prepare the Escarole Salad:**
32. - In the same skillet, add another tablespoon of olive oil.
33. - Add the chopped escarole lettuce, sliced red onion, and a pinch of salt.
34. - Cook for about 5 minutes until the escarole is slightly wilted but still crisp.
36. 4. **Make the Dressing:**
37. - While the vegetables are cooking, mix together lemon juice, olive oil, oregano or basil leaves, and a sprinkle of red pepper flakes (if using) in a small bowl.
38. - Taste and adjust seasoning if needed with salt and pepper.
40. 5. **Combine Ingredients:**
41. - Once the chicken is cooked to perfection, slice it thinly against the grain.
42. - Combine the dressed escarole and onions in a large bowl.
43. - Add the sliced chicken cutlets on top of the salad.
44. - Drizzle any remaining dressing over the top to coat all ingredients evenly.
46. 6. **Garnish and Serve:**
47. - Garnish with fresh parsley sprigs for an added burst of color and freshness.
48. - Serve immediately while everything is still warm and flavorful.
50. ### SEO Tips:
51. - Include relevant keywords such as "chicken cutlets," "charred escarole salad," and "20-minute recipes" in your blog or recipe page titles and descriptions to improve search engine visibility.
52. - Use descriptive headings, bold text for important steps, and list-style instructions to make the content easier to scan and digest.
53. - Add images of the dish to attract readers and provide a visual guide.
55. Enjoy this quick yet impressive chicken cutlets charred escarole salad perfect for any summer meal or light dinner.

Relevante Seiten

• 20 minute chicken cutlets charred escarole salad